Saturday, February 13, 2010


Last data I was here: 02/13/2010

Restaurant: Policy (

Location: U Street

Total Rating: 4.3
Food: 5, Price: 3, Service: 4, Ambience: 3, Accessibility: 5
What Micky Eats...

Summary: Serving small plates to share and fancy cocktails in a hip and urban atmosphere while quoting "Truth, Love,Liberty", Policy is one of the newest restaurants to hit the U Street area. No one cuisine is prominent, rather a fusion of flavors collected and presented as trendy tastes to be shared and chatted over. Executive Chef Brian Murphy's culinary talents are highlighted throughout the menu and satisfy the taste buds. The main door screams with neon lights and splits the entrance of Policy for the restaurant to the right or the club upstairs. The dining area is very Las Vegas loungy, with the red vinyl booths and dark woods. Mini spotlight lighting at each booth and retro table designs add to the cheesy flair, yet upstairs boasts an eclectic urban club/lounge with chandeliers and graffiti-ed walls. Closest Metro is U Street.

We went for Valentine's Day and although Keith mixed up reservations (we arrived a day early) they were able to seat us anyways. It did not seem too crowded inside and our server, Sasha, was very friendly, explained the menu and presented each plate as it came out with ease. We did not have high expectations and were delightfully pleased with our meal. We ordered five plates to share and a side. Each came out piping fresh and very tasty. The portion size was decent for the small plates concept. We enjoyed our meal and the dessert was fantastic. I was not too impressed with the overpriced cocktails though. Next time I might stick to wine. All in all, Policy is a fun place and I would recommend it for a romantic date rather than large group parties since the only seating offered are little booths.

What I ate:

Yellowfin Tuna Tartare
with mustard oil, avocado, smoked sea salt, baby mizuna,
served on local bibb lettuce and with wonton chips

Sauteed Forrest Mushrooms
with stone ground grits, fig vin cotto and rosemary

Lobster Crepes
with blood orange sauce

Scalloped Potatoes
with Parmesan Reggiano

Chocolate Cake
with chocolate crispies, peanut butter ice cream,
peanut butter cream icing, and peanut brittle

Plus Keith ate:

Braised and Grilled Short Ribs
with Miso-Mustard Glaze, Chiles, and Cucumber Salad

Veal Duo
Crispy Veal Sweetbreads and Braised Cheek
with parsnip puree, brussel sprout sauce, and dried cranberries

Policy on Urbanspoon

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